Description
A delicious roasted whole chicken that’s perfect for any occasion.
Ingredients
Scale
- 1 whole chicken, about 5 pounds
- 1/3 cup olive oil, good quality
- 1 tsp. grated lemon zest (optional but recommended)
- 1/4 cup lemon juice
- 1 T Greek seasoning
- Salt and fresh ground pepper to taste
Instructions
- Zest the skin of the lemon and then squeeze the juice. If you don’t have a lemon zester, any type of microplane grater or even a fine cheese grater will work.
- Mix marinade ingredients in a measuring cup.
- Put chicken in a large Ziploc bag, pour marinade over, then zip bag shut and mix well, until chicken is well coated. Put in fridge and let chicken marinate all day while you’re at work.
- After work, preheat oven to 450F/220C, drain marinade off and put chicken in glass or heavy metal roasting pan, breast side down.
- Roast about 25 minutes, then turn breast side up and baste with pan juices.
- Lower heat to 350 and roast about another 35-45 minutes, or until top is browned and Instant-Read Meat Thermometer reads about 170. It takes about an hour and 15 minutes for a 5-pound chicken.
- Let the chicken rest 10 minutes before carving.
Notes
- Note: The lemon juice is essential for the marinade.
- Consider using a pan with a rack so the hot air circulates under the chicken.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of chicken
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 130mg